Can I eat this sushi bowl cold? Does it make good leftovers?

Yes - leftovers of this taste fantastic cold - I sometimes make extra for lunch the next day.

Are there any other add-ins you'd suggest for this rice bowl?

What I love about a good sushi bowl is how you can pretty much add anything you want as a topping. I'm thinking grated or pickled carrot, sliced radishes, torn nori seaweed sheets, kimchi ( or even cucumber kimchi! ), or some of this wonderfully creamy avocado and wasabi dressing ?

Is this teriyaki salmon recipe gluten free?

The only thing that is not gluten free in this recipe is the soy sauce so if you switch it for tamari yes this teriyaki salmon recipe should be gluten free. Check the box of the cornflour too as sometimes they add other ingredients.

Teriyaki Salmon Bowl

Name: Teriyaki Salmon Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 salmon fillets; salt; 1 tbsp olive oil; 1/4 cup soy sauce (see note); 2 tbsp brown sugar; 1 tsp garlic, grated; 1/2 cup water; 1 tbsp cornflour; 2 spring onions, finely chopped; rice, to serve; sliced cucumber, to serve; toasted white sesame seeds, to serve; 1 mango; 1 avocado; 4 slices of pickled jalapeños (depending on how hot you like it); 1 small bunch of coriander; 1 tbsp olive oil; 1 tsp honey; juice of half a lime

Teriyaki Salmon Bowl

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This quick and healthy Teriyaki Salmon Bowl pairs roasted salmon topped with a homemade teriyaki sauce with a refreshing mango, avocado and jalapeño salad for an easy lunch or weeknight dinner that's ready in just 25 minutes!

Author: Margie
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 2
Category: Dinner

Ingredients

Scale

For the Teriyaki Salmon

2 salmon fillets
salt
1 tbsp olive oil
1/4 cup soy sauce (see note)
2 tbsp brown sugar
1 tsp garlic, grated
1/2 cup water
1 tbsp cornflour
2 spring onions, finely chopped
rice, to serve
sliced cucumber, to serve
toasted white sesame seeds, to serve

For the Mango, Avocado & Jalapeño Salad

1 mango
1 avocado
4 slices of pickled jalapeños (depending on how hot you like it)
1 small bunch of coriander
1 tbsp olive oil
1 tsp honey
juice of half a lime

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Instructions

Close up of a mango and avocado salad with pickled jalapenos and coriander.

Get the rice on to cook and prep your salad. Cut the mango and avocado into similar sized dice, mix with the finely chopped coriander, the finely chopped jalapeños and the olive oil, lime juice and honey. Taste and season accordingly. Set aside whilst you prepare the salmon, giving the flavours time to get to know each other.
Preheat the oven to 200c drizzle the salmon with a little olive oil and season with salt roast in the oven for 8-10 minutes until flaking apart when you nudge it with a knife.
Meanwhile to make the teriyaki sauce, first mix together the cornflour and water into a slurry. Then pour the soy sauce, brown sugar, garlic and ginger into a pan and heat gently, once gently bubbling add the cornflour and water mixture and whisk well to combine. It should thicken and be nice and glossy.
Remove from the heat and add the spring onions.
Once the salmon is cooked pour the sauce over it and serve on the rice with extra sauce spooned over the top. Serve with the mango and avocado salad and enjoy!

White bowl with a cucumber, teriyaki salmon and avocado mango salad served over white sushi rice.

Notes

Use tamari instead of regular soy sauce to make this teriyaki salmon recipe gluten free!

Find it online: https://desertislanddishes.co/teriyaki-salmon-bowl/